Submitted by: Ericka Elphick
Prep Time: 30 Minutes
Cook Time: 25 Minutes
This is a nice recipe for the cold weather that I got from my Better Homes & Gardens cookbook
In a large covered saucepan cook squash, carrot and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are tender. Cool slightly
Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until smooth. Repeat with remaining squash mixture. Return all of mixture to the saucepan. Add white pepper and nutmeg;bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with pumpkin seeds.